“I first tried chicken liver pâté at my nan and pop’s Christmas party as a kid. I wasn’t aware what it was until after I’d eaten it. I loved the rich flavour and smooth texture. This is a great dish to prepare ahead of time and have a few scattered around the table surrounded by toasted sourdough and cornichons.” – Tom Gorringe

"While there's a lot of technique (that goes into this terrine), they're very simple, because we have access to such beautiful produce here."

Sebastien shares The Charles' terrine recipe – a classic French 'meatloaf'.

Good pâté, such as this recipe by Darren Robertson and Magdalene Roze, starts with great quality liver, very minimal cooking and a high-speed blender to whiz until super smooth and silky.

This impressive terrine is always a crowd-pleaser, serving 20 as part of a charcuterie board.

Is there anything more indulgent than pâté? If there is, please let us know. In the meantime, pour a glass of bubbly and dig in to this creamy deliciousness.

This vegetarian pate is bursting with vibrant colour and flavour.

Studded with pistachios and wrapped in prosciutto, this chicken and pork terrine is a serious head-turner.

Salty pancetta encloses a veal terrine scattered with sweet seasonal cherries in this traditional Italian Christmas starter.

Pickled apricots make a great accompaniment to this terrine.

This pork and chicken terrine may take a little work ahead of time, but it is worth the wait – great served with crunchy salad.

Wow your guests with this simple yet impressive dish. Serve with cornichons, crackers and lots of wine!

This elegant ham hock terrine is impressive at any dinner party.

This gorgeous terrine is a delicious addition to a Christmas brunch or lunch menu.